Tofu Spinach Stew

Guest Author - Jason Hodge

Although I don't use tofu all the time, there are those times when I want to knock it out of the park and give my family, friends and clients a tofu meal to remember. This was one of those times. In this recipe I'm going to take you by the hand and give you a surefire way to 'wow' your crowds, no matter who they may be. I've got your greens, your peppers and potatoes and your tofu to stick to your ribs and warm your heart.

Step 2. Once the onion has caramelized, add your garlic, stir and 30 seconds later, add your bell peppers. Incorporate/stir and let saute until the peppers' liquid is almost gone, then crumble in your tofu, toss in your chipotle powder and saute.

Step 3. Pull your tofu to the side of the pot, while still on the fire, and add your coconut oil to the open space and once melted add your coconut vinegar, palm sugar and marinara sauce. Let your sauce fry until color deepens to a richer red and aroma intensifies. Mix together [leaving the tofu to the side] and fold your spinach into the simmering oil/marinara mixture.

Step 4. Add coconut milk. Stir and add water and potatoes. Let simmer until potatoes are soft and add miso and simmer for another 10 - 15 minutes and plate, topping with crushed plantain chips.

You're good to go! This went over great for me and I believe it'll do the same for you!